Description
A hearty and comforting Crockpot Navy Bean Soup featuring tender ham shank, aromatic herbs, and a medley of vegetables slow-cooked to perfection for a rich, flavorful meal.
Ingredients
Scale
Vegetables
- 1/2 cup yellow onions (diced)
- 1 cup diced carrots
- 1 cup chopped celery
- 1 clove garlic (minced)
Beans
- 30 oz. cans of white beans (undrained; 2 cans of 15 oz each)
Protein
- 1 ham shank
Herbs and Seasonings
- 2 bay leaves
- 2 sprigs of fresh rosemary
Liquids
- 4 cups water
Instructions
- Prepare the crockpot base: Place the diced onions evenly across the bottom of the crockpot to form a flavorful foundation.
- Add beans: Pour the entire contents of the white beans cans, including the liquid, over the onions to add creaminess and substance.
- Layer vegetables and herbs: Add the diced carrots, chopped celery, minced garlic, bay leaves, and rosemary sprigs over the beans. Place the ham shank on top to infuse the soup with smoky flavor.
- Add water and cover: Pour 4 cups of water into the crockpot, then cover it with the lid to prepare for cooking.
- Cook slowly: Set the crockpot to cook on high for 3-4 hours or on low for 5-6 hours. The soup is ready when the ham shank meat begins to pull apart easily and the bones slip out without resistance.
- Prepare the ham meat: Carefully remove the ham shank from the crockpot and let it cool just enough to handle. Remove the bones and trim off any excess fat and skin. Chop the ham meat into bite-sized pieces and add it back into the soup.
- Final touches: Remove the bay leaves and rosemary sprigs from the soup. For a thicker texture, use a potato masher to mash some of the beans directly in the crockpot, then stir gently to incorporate.
Notes
- Use low-sodium beans and ham to reduce sodium content if desired.
- For extra richness, add a splash of olive oil after cooking.
- Leftover soup keeps well refrigerated for up to 4 days or can be frozen for up to 3 months.
- To make it vegetarian, omit the ham and use vegetable broth instead of water.
- If you prefer a smoother texture, blend a portion of the soup before adding the ham back in.
